Mozzarella Salad With Sundried Tomato Pesto - cooking recipe

Ingredients

1 (10 oz) jar sun-dried tomatoes in oil, drained, reserve 1/2 cup oil, 1/2 roughly chopped, 1/2 sliced into thin strips
1/4 cup coarsely grated Parmesan cheese
1 tbsp toasted pine nuts
1 None fresh long red chili, coarsely chopped
2 tbsp lemon juice
1/3 cup heavy cream
1 1/3 lb baby mozzarella cheese balls, drained
1 cup all-purpose flour, plus 2 tbsp
2 None large eggs, lightly beaten
1 cup breadcrumbs
None None vegetable oil, for deep-frying
4 heads white endive, trimmed
1/4 cup mustard greens

Preparation

To make the pesto, combine chopped sundried tomatoes, Parmesan, pine nuts, chili and lemon juice in a blender and blend until smooth. With the motor running, gradually add reserved oil in a thin, steady stream and blend until smooth. Transfer to small measuring cup and stir in cream.
Coat mozzarella balls in flour, shaking off excess. Dip in egg then coat in breadcrumbs.
Heat oil in a deep saucepan to 350\u00b0F. Working in batches, deep-fry mozzarella balls until lightly browned. Drain on paper towels and season.
Divide endive between serving plates. Top with fried mozzarella balls and sprinkle with sliced tomatoes and mustard greens. Drizzle pesto over top to serve.